In a medium skillet, heat oil over medium-high. Add chicken and sauté until both sides are golden, about 4 to 6 minutes per side. Add juice and broth - simmer until the chicken is cooked through, about 3 to 5 minutes. Remove chicken to a plate.

Whisk mustard, honey and pepper sauce into the skillet - increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Place the chicken back into the pan and simmer just until the chicken has heated through. Serve chicken sliced and topped with the sauce.